Chocolate Zucchini Bread

Chocolate Zucchini Bread

From The Paleo Chocolate Lovers’ Cookbook by Kelly Brozyna

Wet Ingredients

  • 1 1/2 cups shredded zucchini
  • 5 large eggs, room temperature
  • 1/4 cup melted coconut oil
  • 1/2 tsp liquid vanilla stevia

Dry Ingredients

  • 1/2 cup coconut sugar
  • 1/2 cup coconut flour, sifted
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt

Instructions

  1. Preheat over to 350 degrees
  2. Peel the zucchini and shred in a food processor
  3. Combine the wet ingredients in a mixing bowl
  4. In a separate bowl, whisk together the dry ingredients
  5. Combine dry and wet ingredients with an electric mixer
  6. Line a loaf pan with parchment paper – down one long side and up the other
  7. Grease the ends of the pan with coconut oil
  8. Transfer batter and bake for 50-55 minutes
  9. Let the bread cool for 5 minutes